Bae Deu Gi Tang (Silkworm Pupae Stew): A Nostalgic Korean Snack and Quick Bar Snack
Bae Deu Gi Tang (Silkworm Pupae Stew): A Nostalgic Korean Snack and Quick Bar Snack
How to Make Lee Chan Won’s Bae Deu Gi Tang from Pyeonstorang: Simple Recipe with Frozen Pupae, Perfect for Drinks or as a Nostalgic Treat
While high in calories, silkworm pupae are low in fat and rich in protein, making them a filling and satisfying snack. Try making Bae Deu Gi Tang to enjoy a healthy snack and a delicious treat that evokes fond memories.
Main Ingredients- 200g Frozen Silkworm Pupae
- 4-5 Napa Cabbage leaves
- 2.5 stalks Green Onions (Scallions)
- 5 Green Chili Peppers
- 2.5 Red Chili Peppers
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 2 Tbsp Tuna Extract (Chamchi-ek)
- 1 Tbsp Minced Garlic
- 4 Tbsp Cooking Oil
- 400-500ml Water
For Garnish- 1 Green Chili Pepper (for garnish)
- 0.5 Red Chili Pepper (for garnish)
- 0.5 Green Onion (for garnish)
For Preparing Pupae- 3 Tbsp Soju (for removing fishy smell from pupae)
- 1 Green Chili Pepper (for garnish)
- 0.5 Red Chili Pepper (for garnish)
- 0.5 Green Onion (for garnish)
For Preparing Pupae- 3 Tbsp Soju (for removing fishy smell from pupae)
Cooking Instructions
Step 1
First, thaw the frozen silkworm pupae. Once thawed, place them in a bowl and add 3 tablespoons of soju to soak for about 20 minutes. This step effectively removes any potential fishy odor.
Step 2
Rinse the soaked pupae thoroughly under running water 3-4 times to remove any impurities. Then, drain them well in a sieve. This preparation will result in a cleaner and more flavorful broth.
Step 3
Wash the Napa cabbage and green onions, then chop them into bite-sized pieces, about two finger-joints thick. These vegetables will add flavor and texture to the stew.
Step 4
Wash the green and red chili peppers and thinly slice them. Removing the seeds can help adjust the spiciness level according to your preference.
Step 5
Heat a pot over medium heat and add 4 tablespoons of cooking oil. Add the chopped green onions and sauté them until fragrant and slightly softened, creating ‘green onion oil.’ This infused oil will add a rich depth of flavor to the broth.
Step 6
Once the aroma of the green onions has developed, add the drained silkworm pupae to the pot and stir-fry for 2-3 minutes over medium heat. Then, add 2 tablespoons of soy sauce for soup (guk-ganjang) and 2 tablespoons of tuna extract (chamchi-ek), continuing to stir-fry so the pupae absorb the flavors. (Tip: You can also add a splash of mirin or cooking wine at this stage.)
Step 7
Add the sliced red chili peppers, green chili peppers, Napa cabbage, and 1 tablespoon of minced garlic to the pot. Sauté for another minute until the vegetables start to release their moisture. Pour in 400-500ml of water. Bring the stew to a boil over high heat, then reduce to medium-low heat and simmer for about 12 minutes, or until the cabbage is tender. Boiling thoroughly is key for tender vegetables and melded flavors.
Step 8
Finally, season with a pinch of black pepper to further enhance the flavor and remove any lingering odors. Turn off the heat. Carefully ladle the hot Bae Deu Gi Tang into a serving bowl. Garnish attractively with the reserved sliced green chili peppers, red chili peppers, and green onions to complete the signature ‘Lee Chan Won’s Bae Deu Gi Tang’!
Step 9
Transfer the delicious, finished Bae Deu Gi Tang to a bowl and serve immediately while hot. It’s perfect as a hearty meal or a satisfying accompaniment to drinks.
